Styrian Root Carp with Caraway Potatoes

Peel root vegetables and keep the peels for the broth. Peel the potatoes and boil them in salted water with caraway seeds until soft. Wash the carp, pat dry and fillet from the back. Cut the skin finely with a razor blade or sharp knife, cut fillets into 2 cm wide strips and set aside. Soak the carcasses (without the head) for 1 hour and then bring to the boil with about 1.5 liters of water. Keep skimming off any foam that rises. Add spices, garlic as well as vegetable peels and simmer for another 20 minutes. Add vinegar and strain. Reduce white wine to 50 ml and mix in a pot with about 500 ml of cooking stock. Peel (or finely slice) the peeled vegetables lengthwise with a peeler into fine-noodle strips. Halve the young onions, finely chop the greens. Place fish fillets with vegetables in the well-seasoned stock and let simmer for 5 minutes. Arrange carp with vegetables in hot, deep plates. Sprinkle with horseradish and add caraway potatoes. Garnish with sliced lovage, sprinkle with fleur de sel and freshly ground pepper.

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